Pumpkin Cream Filling:
Ingredients:
- 1 packages (8 oz.) cream cheese, softened
- 4 Tbsp. butter, melted
- 1/2 cup pumpkin pie mix
- 1 egg yolk
- 1/2 tsp. vanilla
- 1/4 cup sugar
- 3 Tbsp. flour
- In a large mixing bowl, beat cream cheese and pumpkin mix with an electric mixer on medium speed until smooth.
- Add egg yolk, vanilla, sugar and flour, beat on low speed until well blended. Set aside and ready to use.
- 1 package of Puff Pastry, at room temperature
- Caramel topping for drizzle
Cut puff pastry into 12 rectangular pieces, fill the center with 1 Tbsp. of Pumpkin Cream filling. Seal the sides and lay on a lightly greased baking sheet. \
Bake for 20 minutes and boil for 1 minute until golden brown.
Drizzle with caramel topping and serve warm.
